Prep time: 15 minutes
Cooking time: 5 minutes
6 Calypso® Mangoes
3 cups (750ml) rosé, at room temperature
¾ cup caster sugar
1 tbs gelatin powder
300ml thickened cream
2 tbs icing sugar
Shortbread or meringues, to serve
Combine 1 cup (250ml) rosé, sugar and gelatin in a medium saucepan. Gently whisk over medium heat for 3-4 minutes until mixture just comes to the boil. Cool for 10 minutes. Stir in remaining rosé. Strain into a jug. Set aside to cool for 1 hour.
Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks. Chop the mango and spoon into the base of 6 x 1 cup capacity jars or glasses or 1 x 6 cup trifle. Cut the remaining fruit from the mangoes, discarding the skin. Process the mango until smooth (you should have about ½ cup puree). Cover and refrigerate until ready to serve.
Pour the cooled rosé mixture over the mango. Cover and refrigerate 4 hours until set.
Whip the cream and icing sugar together to firm peaks. Swirl through the mango puree then spoon over the jelly. Serve with shortbread or meringues.
Why You Use Calypso® Mango For This Recipe
They have a smaller seed, so you have more fruit
Calypso® produce a beautiful thick puree, which is full of flavour
The fruit is firmer so the fruit will slice easily, holding the shape when the jelly is poured over.
Best of all the fruit is fibre-free so you don't get those "bits" stuck in your teeth.
A taste of summer is here with the first Calypso® Mangoes of the season arriving in supermarkets around Australia.
Calypso® Mangoes are irresistible with their beautiful blush skin and sweet flesh that has no messy fibres to get caught in your teeth. They also have a smaller seed than other mangoes, so there is more of the fruit to enjoy and share.
Second generation Calypso® Mango grower Daniel Niceforo said picking was in full swing on plantations in Darwin and had just started in Katherine.
"We monitor the mangoes every day and leave them to hang on the tree for as long as possible, so when they hit the stores they are full of flavour and ready to eat," he said.
"Picking always starts first in the Territory with the warm winter giving us delicious Calypso® Mangoes through spring. Harvesting then shifts to Far North Queensland for the summer fruit.
Perfection Fresh CEO, Michael Simonetta added that the season ahead is looking strong.
"The Territory mangoes in store now taste fantastic and over the border in Queensland, growers are having a fantastic year with just the right balance of cool nights and warm days to nurture Calypso® Mangoes to maturity. This means we'll have lots of delicious fruit ready to meet the bigger demand over Christmas and summer."
This year more than 50 million Calypso® Mangoes are expected to be picked.
For irresistible Calypso® Mangoes every time, follow these four selection and storage tips:
Summer glow - Look for a Calypso® Mango that has a sun-kissed blush to the skin.
The beak test - Lightly press the "beak" (the pointy end, not the stem end) and if the flesh gives slightly it's ripe.
Bowl is best - Calypso® Mangoes are best kept in a fruit bowl out of direct sunlight and away from heat.
Longer lasting - Calypso® Mangoes naturally last longer than other mango varieties but avoid putting them in the fruit bowl with bananas as this accelerates ripening. Bananas release ethylene as they ripen, which speeds up the ripening of many other fruits too.
Calypso® Mangoes are available nationally at all major supermarkets from this week.